Indian Cauliflower Rice

This recipe combines Indian flavors with cauliflower rice, making for a healthier alternative to white rice. It is great for a light lunch or side dish and stores quite well. It also involves turmeric, which, if you didn’t know already, is one of the greatest spices you could possibly add to your diet. It is a blood cleanser, among other things. Check out my article on EcoSalon to learn more about turmeric’s wonderful nutritional benefits. But really, the taste of this dish is compelling enough. You have to make it!

Cauliflower: is a great source of vitamin C and manganese, which help protect from free radical damage and reduce the risk of cardiovascular disease and cancer, contains high amounts of the anti-inflammatory vitamin K and omega-3 fatty acids, promotes cerebro- and cardiovascular health, contains 3.35 grams of dietary fiber in just one boiled cup, and is also a good source of thiamine, riboflavin, niacin, pantothenic acid, pyridoxine, folic avid, proteins, phosphorus and potassium.

When the onions begin to turn translucent and the house begins to smell like heaven, add the cauliflower rice to the pot.

Fold until evenly combined. Add 1/3 cup of water, mix, and then cover the pot with a lid. Turn the heat down to low and let steam for approximately 5 minutes. The cauliflower will cook just enough to lose its crunchiness but still retain a bite.

Serve with a garnish of paprika and enjoy! I seriously could not stop eating this – it hits the spot.